Thursday, October 7, 2010

Winter Vegetable Pot Pie

Veggie Pot Pie

I made this veggie pot pie for a family dinner and it was so good I made it the next day and the following weekend - I doubled the recipe and made a whole lasagna pan full of pie.  All my veg was purchased at the farmers market.  We ate it for lunch all week.  Easy and yum.  Enjoy this vegan pot pie.  Experiment with different vegetables and spices.

This recipe will make a full size lasagna pan full - I suggest you use glass.

Preheat Oven to 350 F

Ingredients - Pie Filling:
  • 2 Parsnips
  • 2 Medium Carrots (or 1 Very Large)
  • 2-3 Medium Potato (or Yam)
  • 1 Large Yam
  • 1/2 Pumpkin (any squash)
  • 2 onions (I used 1 Red/ 1 White)
  • 1/2 Cup Frozen Peas or Corn
  • Optional: Jalapeno & Sweet Hot Pepper
  • Dash of Cumin
  • Salt & Pepper to taste
Ingredients - Sauce:
  • 2.5 Cups Water
  • 2 Veggie Cubes
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Corn Starch
Ingredients - Crust:
  • 2.5 Cups White Flour
  • 1 Cup Vegan Margarin or Earth Balance (frozen)
  • 1 Tsp Salt
  • 3/4 Cup Ice Water
Before you do anything else make the pastry dough - this has to chill for 30 minutes before you roll it out.

1. Add the flour and salt to a large bowl
Vegan Butter - very good, I get it from Organza in Winnipeg
I chilled my Earth Balance, flour & the bowl in the freezer before starting
2. Add the margarin or earth balance to the flour and cut it into the flour by hand using a pastry cutter until the mixture is all crumbly

3. Add the ice to your water & drip most of the water across the surface (you may not need it all) - just until you can start making a ball
Drizzle over surface

Once sticky stop adding water

4. Get your hands dirty and quickly with minimal touching form the dough into a ball - wrap that in Wax paper and put it away in the fridge for 30 minutes before rolling it out
Ready to chill

Making the Filling:

1. Clean, peel and chop up all the veggies

Parsnips look like big White Carrots with fat tops

Very Large Carrot & my Mini Schauzer

2. Add the Root Veggie to a pot & boil 10 minutes.  Once done - pour into pan & leave to the side

3. Add the Onion with a bit of oil to a fry pan on Medium heat - cook until translucent - once done - add to the veggie mixture along with the frozen peas

mmm red onion
I added Jalapeno & Sweet Hot Pepper to the onion

1. Pour 2 Cups (saving 1/2 cup) of water into sauce pot, add the veggie cubes & soy sauce, bring to boil
Any kind of Veggie Cube works
2. Once at a boil - mix the corn starch with the remaining water, add & quickly whisk - the mixture will turn into a thicker brown sauce, remove from heat

3. Pour Sauce over Veggie Mix and mix the whole thing together (you can also add some veg to sauce first and smash it up then pour this thickened version over
4. Take the dough out and roll it slightly bigger than the pan (I use wax paper to measure out how big so I know when I'm done rolling
Remember to use lots of Flour!

5. Place the dough over the pie filling, snip around the edges & knife along the surface

Dough over pan
Knife Marks (and extra dough as decoration in center)

6. Bake for 45 Minutes at 350 F - once complete - let sit 5 minutes before cutting.  Enjoy.
45 minutes

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